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Ahhh, another exciting weekend gone by. Big hats, muddy tracks and mint juleps, followed by big sombreros, mariachis and margaritas – life is good! This weekend is another biggie you better not forget – Mother’s Day! This year May’s celebrations have been altered dramatically by the war against the Covid-19 virus. But you can surprise mom with the cooking skills you have developed during #stayathome with these 18 creative Mother’s Day brunch recipes.<\/p>\n
Mother’s Day is the biggest day for restaurants according to the National Restaurant Association whose research shows that more than 80 million Americans will celebrate Mother\u2019s Day by dining out. BUT NOT THIS YEAR!! Covid-19 has us all staying safe by quarantining at home and that makes 2020 the year for cooking at home!<\/p>\n
My bodacious blogger friends and I have put together a scrumptious brunch that includes something for everyone. Sweet and savory, vegetarian and gluten-free, luscious eggs, syrupy goodness, scrumptious salads, decadent desserts – \u00a0and mom doesn’t have to cook any of it if she doesn’t want to!<\/p>\n
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Gruyere and Bacon French Toast<\/p><\/div>\n
Everyone talks about one of the best things to come from blogging is the people you meet and the sense of community, and it’s true. I asked my fave California food bloggers to share one of their favorite Mother’s Day brunch recipes for our Bodacious Brunch and they pulled out all the stops\u2014 look at the incredible dishes they brought to the table! Feast your eyes and click on the name of the dish to take you to the recipe. The best celebrations happen at home where you can party in your own unique style, dine and dance whenever you want, and let the good times and drama begin \ud83d\ude42<\/p>\n
Quench your thirst with a powerful and delicious agua fresca made with the perfect balance of immune-boosting prickly pears and vitamin C packed blood oranges. Refreshing over ice on a hot summer day.<\/p>\n
Prickly Pear Blood Orange Cooler<\/a><\/strong> by Erika of Nibbles and Feasts<\/p>\n <\/p>\n Second up, the children and big kids probably need a snack…you’ll have happy campers when they bite into these fresh Strawberry Poppyseed Muffins!<\/p>\n Strawberry Poppyseed Muffins<\/a><\/strong>\u00a0by moi, Priscilla of She’s Cookin’<\/p>\n <\/p>\n Delectable spring tart using fresh asparagus over a cheesy, fluffy potato layer, topped with a hint of white truffle oil. Gluten-free and vegan!<\/p>\n Asparagus Potato Tart<\/strong><\/a> from Stephanie at Recipe Renovator<\/p>\n <\/p>\n Mother’s Day brunch is guaranteed to be memorable with these wonderful popovers that are especially delicious fresh out of the oven and spread with homemade strawberry butter on top! You’ll be asked to make these again and again!<\/p>\n Popovers with Strawberry Butter<\/strong><\/a> from Nami at Just One Cookbook<\/p>\n <\/p>\n Roasted Pepper Frittata – “A healthier version of Ina Garten’s roasted vegetable frittata”.<\/p>\n Roasted Pepper Frittata<\/strong><\/a>\u00a0from Liz at Liz the Chef<\/p>\n <\/p>\n Whole grain wheat berries, strawberries, spinach, and creamy goat cheese paired with a \u00a0tart balsamic vinaigrette make this Spring salad hearty enough for brunch or dinner.<\/p>\n Strawberry Spinach Salad<\/strong> brought by Louise of Geez Louise<\/p>\n <\/p>\n Any wonder why this Gruyere and Bacon Stuffed French Toast is Lisa’s go-to brunch selection? Savory, sweet, satisfying, and simply perfect, it’s now on a restaurant menu in the East Bay!<\/p>\n Gruyere and Bacon French Toast<\/p><\/div>\n<\/div>\n Gruyere Bacon Stuffed French Toast<\/a><\/strong> by Lisa at Authentic Suburban Gourmet<\/p>\n <\/p>\n This springtime salad is perfect for brunch\u00a0 – all the components (including the egg!!) can be made ahead and then assembled just before serving!<\/p>\n Avocado, Tomato and Poached Egg Salad<\/strong> from Nancy at A Communal Table<\/p>\n <\/p>\n Valentina’s favorite (sweet) brunch dish of all time — and her mom happens to love it, too! It’s rich, decadent, packed with flavor, and is perfect with coffee and orange juice in the morning.<\/p>\n French Toast Bread Pudding<\/strong><\/a> by Valentina at Cooking on the Weekends<\/p>\n Skillet Granola<\/a><\/strong> brought to you by Dorothy at Shockingly Delicious<\/p>\n <\/p>\n A fresh seafood salad with creamy avocado and citrus adds bright flavors to our brunch table.<\/p>\n Avocado Crab Salad<\/strong><\/a> from Laura at Family Spice<\/p>\n <\/p>\n Champagne and mimosas are a given at brunch, but a few jello shots will liven things up, can refresh your palate for the next round, and serve as an additional dessert. What’s not to like \ud83d\ude42<\/p>\n Strawberry Margarita Jello Shots<\/strong><\/a> from Priscilla at She’s Cookin’<\/p>\n <\/p>\n Mary’s California Omelet has an unexpected pop of citrus that brightens your palate and complements the creamy avocado and cheese beautifully.<\/p>\n California Omelet with Avocado and Tangerine<\/span><\/b><\/a> from Mary at California Greek Girl<\/p>\n These easy biscuits are based on a Depression-era recipe that uses vegetable oil and buttermilk or yogurt instead of butter, which was hard to come by in those lean times. Dressed up with rich Jarlsberg cheese, crumbled bacon and green onions, you’ll never miss the butter (but feel free to slather some on top before you dig in).<\/p>\n Biscuits with Jarlsberg Cheese and Bacon<\/strong><\/a> by Erika of Erika’s Kitchen<\/p>\n Chocolate chips hide inside these crisp-outside-soft-inside Belgian-style waffles for maximum chocolate flavor. \u00a0That should be enough but when topped with caramelized bananas, this brunch dish is worthy of a Mother’s Day celebration.<\/p>\n Chocolate Waffles with Caramelized Bananas<\/strong><\/a> from Jean at Lemons & Anchovies<\/p>\n No brunch is complete without deviled eggs and these deliciously, creamy Avocado Deviled Eggs will convert you forever!<\/p>\n Avocado Deviled Eggs<\/a><\/strong> from Mimi of Mimi Avocado.<\/p>\n Dutch Babies are really simple to make, but look pretty impressive, especially right from the oven. Puffy and golden-brown, we like them the best just dusted with powder sugar and sprinkled with a few drops of lemon juice.<\/p>\n Dutch Baby Pancakes<\/a><\/strong> by Lana of Bibberche<\/p>\n![\"Prickly](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2013\/05\/Aqua-Fresca.jpg?ssl=1\" "\\"18")
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